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Thai-Inspired Coconut Red Curry Chicken Udon

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A comforting bowl of homemade Thai-inspired coconut red curry chicken udon, perfect for cozy evenings.

Ingredients

Scale
  • 2 boneless chicken thighs (cut into bite-size pieces)
  • 1 tsp curry powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp turmeric
  • Salt & pepper to taste
  • 1 tbsp oil
  • ½ small onion (chopped)
  • 3–4 cloves garlic (minced)
  • 2 tbsp red curry paste
  • 1 cup coconut milk
  • 1 pack udon (fresh or frozen)
  • Veggies of choice (Optional)
  • Lime for garnish
  • Cilantro for garnish
  • Red chili flakes for garnish

Instructions

  1. Season the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
  2. Heat a skillet over medium heat and add the seasoned chicken. Cook for 5-6 minutes, until golden brown and cooked through.
  3. Remove the chicken from the pan and set it aside.
  4. Toss in the chopped onion and minced garlic into the same pan, sauté for 2-3 minutes until fragrant.
  5. Add the red curry paste, stirring well to coat everything beautifully.
  6. Pour in the coconut milk and stir, bringing to a gentle simmer.
  7. Combine the udon noodles and cooked chicken back into the pan, simmer for 2-3 minutes.
  8. Taste your dish and adjust the seasoning as desired.
  9. Garnish with fresh cilantro, a squeeze of lime juice, and red chili flakes before serving.

Notes

For a vegetarian version, swap chicken for tofu or chickpeas. Feel free to include quick-cooking veggies like bell peppers or snap peas for added texture.

Nutrition

Find it online: https://thestationrecipes.com/coconut-red-curry-chicken-udon/

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